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Raspberry Tartlets


Recipe Info

  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 15m
  • Ready In : 45m


  • For the pastry:
  • 160g plain flour
  • 75g sugar
  • pinch of salt
  • 115g butter cut into chunks
  • 1 egg yolk
  • For the vanilla cream:
  • 75g sugar
  • 2 tbsps cornflour
  • 4 egg yolks
  • 330ml milk
  • 1⁄2 vanilla bean, split down the centre
  • 1⁄2 tsp vanilla essence
  • raspberries, to garnish
  • icing sugar, to garnish


Step 1

Preheat the oven to 200°C.

Step 2

In a food processor, process the flour, sugar and salt for about 10 seconds. Then add the chunks of butter and process until the mixture resembles coarse crumbs. Add the egg yolk and process again until the egg is thoroughly combined.

Step 3

Separate the mixture into 6 - 71⁄2cm tart pans, and press the dough into the moulds, making the sides slightly higher than the centre. Bake for 12-15 minutes, making sure to prick them with a fork several times, as the dough tends to puff up.

Step 4

For the vanilla cream, using a mixer, beat together the sugar, cornflour and egg yolks until the mixture is thick and pale yellow.

Step 5

In a small saucepan combine the milk and the vanilla bean, bring to a simmer. Then remove the vanilla bean. Pour about half of the milk mixture into the egg mixture, and stir. Then return this milk/egg mixture to the remaining milk mixture in the saucepan, and continue to cook, whisking constantly, until the custard is thick and slightly bubbly. Remove from heat and stir in the vanilla.

Step 6

Cover the custard with a sheet of parchment paper to prevent a skin from forming, then set aside to cool. Once the tart shells and custard have cooled, add about a 1⁄4 cup of the custard to each shell. Top with fresh raspberries, and a dusting of icing sugar.

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